Contact Us - CulinArt Group

Contact Us

East Coast

2 International Drive, Rye Brook, NY 10573

Delaware Valley/Greater Philadelphia

150 Gordon Drive, Exton, PA 19341

West Coast

12640 Knoll Street, Garden Grove, CA 92841

Leadership

Michael Purcell
President

mpurcell@culinartinc.com

Lou Vogt
Vice President, Leisure & Logistics

lvogt@culinartinc.com

Ali Bernardi
Vice President, Marketing & Brand Strategy

abernardi@culinartinc.com

Brian Armenio
VP Operations, West Coast

BArmenio@culinartinc.com

Dan McGill
Division President, Delaware Valley-Greater Philadelphia

dmcgill@culinartinc.com

Harry Williamson, Jr.
Vice President, Senior Dining

hwilliamson@culinartinc.com

Jeff Powell
Regional Vice President

jpowell@culinartinc.com

John Drexel
Regional Vice President

jdrexel@culinartinc.com

Department Management

Erik Buckholz
Director of Human Resources

ebuckholz@culinartinc.com

Elliott Enyedy
Director of Finance

eenyedy@culinartinc.com

Peter Klein
Director of Culinary Development

pklein@culinartinc.com

Ali Bernardi
VP of Marketing & Brand Strategy

abernardi@culinartinc.com

Douglas Eich
Senior Purchasing Analyst

deich@culinartinc.com

Stephanie Dorfman, RD
Corporate Wellness

sdorfman@culinartinc.com

What our clients are saying

“I ALWAYS feel spoiled by the meal offerings at CSW (The Cambridge School of Weston) and am entirely grateful for it. As I eat today's delicious and lavish lunch (and think about yesterday's as well), I can't tell you how much I feel so well cared for here, both with the food and by the dining hall staff. CSW cares for us in so many ways, both big and small.”

“Many, and I do mean many, thanks for a great Parents Weekend.  I heard from so many happy parents and you all work very hard to make it happen.  In gratitude and kindness…”

“We want to take a moment to celebrate all the employees who worked on the front lines during unprecedented times. Your efforts and dedication to going above and beyond are noticed and appreciated. Thank you for being the heart and soul of CulinArt Group. We couldn’t do this without you. Chef Jay and Chef Paul have been so awesome in the Hubbell Café.  There has been significant change, but they take it in stride and keep the delicious food coming.  We truly appreciate them!”

“You know that I haven't been home (India) for a long time now.  I miss my mama, I miss the food, I miss the smells, I miss the people. Starting yesterday, I started to smell my mama's kitchen at Parker.  I KNEW something Indian was brewing; I could smell the garam masala!  Thank you for the delicious tofu curry.  It made my belly and soul happy.”

“I just wanted to express my thanks and give two thumbs up for the updates to our lunch menu. My selections have been quite tasty—corned beef Reuben, jambalaya—and I appreciate that, too! I am looking forward to trying some new items in the coming weeks. Keep up the good work!”

“I’m the GM for Branson [Ultrasonics] and based in the Brookfield office.  This is the first week that the café has been up and running in our new headquarters and just want to acknowledge the great job Adam Schnittert and the CulinArt staff onsite have done.  Our employees’ feedback thus far has been very positive.  The expanded options and menu quality have been very well received.  Just want to send you a quick note of thanks.”

“Thank You! Chef Budd [and team], you overcame a new online ordering system (and hundreds of labels daily!), provided creative and healthy menus, continued to connect with local farmers to incorporate locally sourced ingredients, and worked tirelessly to serve the school community on three campuses.  While it feels like you are all a little like the Wizard of Oz right now, working behind a curtain in a kitchen far away, we sense your smiles and your passion to deliver the best possible service during these trying times. We are all so grateful!”

“The roasted tofu/noodle/edamame arugula salad with cabbage, carrots and red peppers was something that I would buy from a restaurant or food truck without question. It would win best school lunch in the U.S. without a doubt if there was such a competition! The textures and flavors were a perfect blend, tied together by an excellent dressing. I don't think anyone would be mad if that popped up on the menu every week. Thanks again to you and your staff for such high-quality food!”

“I wanted to recognize the individuals at the Valley Forge Site Café who have been supporting us throughout the COVID-19 Pandemic.  I have been onsite at least a few days every week since June 2020 and I noticed that the team continued to provide quality and timely service for breakfast and lunch.  They effectively packaged the food to maintain CDC guidelines. Thank you!  ”

“What a wonderful dinner we had tonight for our international families. The food was delicious and well presented as well.”

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